When it comes to the Dorito-filled taco salad you find at picnics and family reunions, there are two types of people: Thousand island people and French dressing people. If you saw my previous post (or just read the title of the recipe) then you know what kind of person I am. Thousand island people — I don’t judge you too harshly, thousand island is pretty amazingly delicious in most circumstances, too. French dressing is just better here, and you for some reason haven’t learned that yet.
I have approximately 8 million cousins on my dad’s side, so when I was growing up we would meet monthly to celebrate all of the birthdays. My aunt would regularly bring taco salad, which means I ate this at least once a month. When I stopped eating meat, she would sometimes remember to set some aside without meat (making me the happiest 13 year old in the world), but as an adult I get no such treatment at work functions or wherever else I encounter this salad. It’s left me with no choice but to make my own.
Real talk: I can’t be trusted with Doritos. Put a bag anywhere near me, and they will be gone in 8.3 seconds. This is true of most crunchy chips, but especially Doritos. My powers are useless against their crunchy, cheesy, goodness. I thought about using my nacho cheese kale chips in this recipe, but I figured they’d get soggy super fast. Instead I settled for baked tortilla chips. Josh and I agreed that there was literally no difference between using tortilla chips and Doritos taste-wise. Plus I had an extra 10 seconds of will power, so more chips made it into the salad rather than directly into my mouth.